Menu Production Record #1 Breakfast - Healthy Eating (CA ...



California Department of Education

Nutrition Services Division – June 2016

Menu Production Record #1- Breakfast

Purpose: To learn the necessary steps for determining the amount of food to prepare for one meal, per page.

Date: Site: Offer Versus Serve: YES NO

| | |Meal count |

|Menu (R) | | |

| | | |Students |Adults |Total |

| | | |Age |

| | |Grade groups (R) |1-2 |

|MEAT/MEAT ALTERNATIVE |0.5 OZ |1 OZ |0.5 |

|MEAT/MEAT ALTERNATIVE |1 OZ |1 OZ |1 |

|MEAT/MEAT ALTERNATIVE |1.5 OZ |1 OZ |1.5 |

|MEAT/MEAT ALTERNATIVE |2 OZ |1 OZ |2 |

|FRUIT/VEGETABLE |1/8 CUP (0.125) |1/4 CUP (0.25) |0.5 |

|FRUIT/VEGETABLE |1/4 CUP (0.25) |1/4 CUP (0.25) |1 |

|FRUIT/VEGETABLE |3/8 CUP (0.375) |1/4 CUP (0.25) |1.5 |

|FRUIT/VEGETABLE |1/2 CUP (0.5) |1/4 CUP (0.25) |2 |

|FRUIT/VEGETABLE |5/8 CUP (0.625) |1/4 CUP (0.25) |2.5 |

|FRUIT/VEGETABLE |¾ CUP (0.75) |1/4 CUP (0.25) |3 |

Col 7: Servings to Prepare: Note here the number of servings you are actually going to prepare. Compute by subtracting the Col A figure from the Col B figure (Col A - Col B = Col 7)

Col 8: Total Units Required: Calculate this by multiplying Col 6 by Col 7 (Col 6 x Col 7 = Col 8)

Col 9: Amount to Prepare: To determine this amount, divide Col 8 by Col 3 = Col 9. Always round up if rounding is necessary.

Col 10: Amount Prepared in Purchase Units: Record the actual amount of food prepared.

Col 11: A la Carte/Adult Servings: Record here the number of portions which were served on this date but not used as part of the reimbursable meal.

Col 12: Leftover Servings: Record here the total number of unserved portions left at the end of the meal service, whether they are to be served as seconds, reused, or discarded. Count if pre-portioned, estimate quantity leftover if bulk food used.

Extra Foods: Record all condiments and food items used that do not contribute toward the meal pattern, i.e. low fat ranch salad dressing, butter on vegetables or bread.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download